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Spinach Fettuccine With Artichoke Sauce

Chef.Foodie's picture
Ingredients
  Artichoke hearts 12 Ounce, marinated, drained, reserving marinade (2 Jars, 6 Oz. Each)
  Butter 3 Tablespoon
  Mushrooms 1 Cup (16 tbs), sliced
  Walnuts 3⁄4 Cup (12 tbs), chopped
  Garlic 4 Clove (20 gm), minced
  Basil/1 tablespoon, dried basil 3 Tablespoon, minced (Fresh)
  Ricotta cheese 1 Cup (16 tbs)
  Parmesan cheese 3⁄4 Cup (12 tbs)
  Cream 1⁄2 Cup (8 tbs) (Heavy Variety)
  Spinach fettuccine/Equivalent quantity of homemade pasta 10 Ounce (1 Package)
Directions

GETTING READY
1. Chop artichoke hearts coarsely.

MAKING
2. Take a skillet and melt butter in it. Add reserved marinade in the melted butter.
3. Sauté artichokes, mushrooms, walnuts, garlic and basil until the ingredients turn tender.
4. Take a blender and make a fine puree of cheese and cream.
5. Combine the puree with artichoke mix.
6. Cook fettuccine according to the directions mentioned on the package; the noodles should remain cooked but firm in texture [al dente]
7. Add the sauce over boiled noodles, and mix gentle mix gently.

SERVING
8. Serve immediately while hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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